Whole Orange Cake
20m prep 55m cook 1h 25m ready
A moist and fragrant bundt cake made with whole oranges blended into the batter, topped with a simple orange glaze.
Ingredients
- Cooking oil spray
- 237 ml butter softened
- 296 ml granulated sugar
- 3 large eggs
- oranges ends trimmed off, cut into chunks and seeded
- 591 ml flour
- 1.23 ml salt
- 1.23 ml baking soda
- 2.46 ml baking powder
- 355 ml powdered sugar
- 2 orange juice
- 4.93 ml orange juice
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 38.5 mg
- Iron: 1.57 mg
- Magnesium: 13.8 mg
- Phosphorus: 71.1 mg
- Potassium: 161 mg
- Zinc: 0.4 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Cooking oil spray
- 296 ml granulated sugar
- 3 large eggs
- 591 ml flour
- 1.23 ml salt
- 1.23 ml baking soda
- 2.46 ml baking powder
- 355 ml powdered sugar
- 2 orange juice
- 4.93 ml orange juice
Prepare
- Soften 237 ml butter
- oranges, ends trimmed off, cut into chunks and seeded
Let's Cook
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Step 1.
Preheat oven to 325°F.
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Step 2.
Coat a 10-cup bundt pan with cooking oil spray or Crisco.
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Step 3.
In a large bowl with mixer on medium speed, beat butter and sugar until fluffy.
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Step 4.
Beat in eggs.
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Step 5.
Whirl orange chunks in food processor until mostly smooth but not pureed.
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Step 6.
Add 1 1/2 cups orange mixture to batter and blend well.
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Step 7.
Add flour, salt, baking soda, and baking powder to bowl and beat until smooth.
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Step 8.
Spread batter in prepared bundt pan.
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Step 9.
Bake until a toothpick comes out with only a few crumbs clinging to it, about 50 to 55 minutes.
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Step 10.
Cool pan on rack for 10 minutes, then invert onto rack and cool completely.
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Step 11.
Mix powdered sugar and orange juice together for frosting.
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Step 12.
Drizzle frosting over cooled cake.
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Step 13.
Let glaze set, then slice.
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